i've been trying WF's 365 brand organic EVOO lately. it's way less green and is much milder than the nuovo. i'll have to try sunflower oil next. here's a few from last night. back on keel with my dough after a little mix up!

Those pies from that last batch remind me of the pies from Double Zero Napoletana.

raining today so i built a few pies inside and took them out to the oven. i made a cheese cutter out of a cutting board and some ss wire. i used it on the $25/lb buffalo mozz that my WF has now! i've missed it but i can't believe that price. the container said anabella something - looked like it was packaged by WF unlike the last few brands they have had. in Craig's fashion, i tried 24-24 at 64f with 1.8% ischia. nice dough..bill

over the last few years i've struggled with my dough as summer heats up. lately i've been addressing that challenge with shorter fermentation time and lower starter percentage. last night it came together really well. i used 1.5% ischia, 24 hr bulk @ 63, 10 hr balls @ 63 and a couple hours at RT. for some reason i've been reluctant to try lower starter. i'll have to keep going from here. thanks again to everyone for pointing me in the right direction. it's fun to keep learning. bill

we also tried a calzone a la DellaVecchia. it was amazing! i usually make those in the oven inside with leftover dough. this one had the fantastic texture of the soft dough which made the lack of cheese completely unnoticed. just frissee, olives and capers with evoo. thanks John! that is now on our menu.

we also tried a calzone a la DellaVecchia. it was amazing! i usually make those in the oven inside with leftover dough. this one had the fantastic texture of the soft dough which made the lack of cheese completely unnoticed. just frissee, olives and capers with evoo. thanks John! that is now on our menu.

Wow, did you nail that one - such fantastic leoparding and softness. Glad you enjoyed the recipe.

over the last few years i've struggled with my dough as summer heats up. lately i've been addressing that challenge with shorter fermentation time and lower starter percentage. last night it came together really well. i used 1.5% ischia, 24 hr bulk @ 63, 10 hr balls @ 63 and a couple hours at RT. for some reason i've been reluctant to try lower starter. i'll have to keep going from here. thanks again to everyone for pointing me in the right direction. it's fun to keep learning. bill

bill,looks like you should stick with this current method the pizzas look very good. it looks tender and moist in texture.i also want to see if you can describe how you made your cheese cutter. that would be a nice tool to add to a prep area.thanks for any help you can give.larry

thanks Larry! that cheese thing works well. i just cut a hole in a plastic cutting board and drilled some holes, then threaded some stainless steel safety wire through and twisted to close. if you have an odd number of holes it all works out. i tried the normal safety wire (i think 40 thousanths?) and it didn't work. had to use the thinest that i had on hand for small fasteners. the holes are about 10mm apart, i think i would go a little larger next time. bill